The refreshing richness is exquisite! Rice cooked with ponzu

A recipe for "rice cooked with ponzu" that you can make with ponzu and your favorite ingredients. The refreshing richness of ponzu and the sweetness of rice match and it is excellent.

Rice cooked with ponzu

Ingredients (2 go)

Rice 2 go ponzu 100ml (3.38us fl oz)
1 pack of shimeji mushrooms 1 fried tofu 1/4 carrot

* Ingredients can be changed as desired

How to make

Sharpen the rice, drain and add ponzu sauce.


Remove the shimeji mushrooms and loosen them, cut the fried tofu into strips, and cut the carrots into 4 pieces vertically.


Put shimeji mushrooms, fried tofu, and carrots in a rice cooker.


Add water to make 2 go and cook rice normally. Once cooked, mix with a rice scoop and steam a little to complete.

What is its taste?

The rice cooked with ponzu vinegar has a slightly refreshing richness throughout, and the finish is slightly cleaner than the "sweet and spicy" taste of ordinary cooked rice. It has a good balance with the sweetness of rice that becomes stronger as you chew, and it is delicious that you can eat without getting tired.


Since it uses a fairly large amount of 100 ml of ponzu for 2 go, it can also be used as a relief for ponzu, which tends to inadvertently expire in the refrigerator. It's very easy, so please try it during the delicious season of rice!